The Relationship Between Chinese Raw Dumpling Quality and Flour Characteristics of Shandong Winter Wheat Cultivars

Zhang Yan; Ye Yi-li; Xiao Yong-gui; He Zhong-hu; Zhang Yan; Sun Qi-xin; Liu Jian-jun; He Zhong-hu; SCI

机构： Chinese Acad Agr Sci, Inst Crop Sci, Natl Wheat Improvement Ctr, Beijing 100081, Peoples R China; China Agr Univ, Coll Agr & Biotechnol, Beijing 100193, Peoples R China; Shandong Acad Agr Sci, Crop Res Inst, Jinan 250100, Peoples R China; Chinese Acad Agr Sci, CIMMYT China Off, Beijing 100081, Peoples R China;

来源：AGRICULTURAL SCIENCES IN CHINA年份：2011

关键词： Triticum aestivum protein content gluten strength starch pasting properties raw dumpling